Category Archives: desserts

No-Rise Cinnamon Rolls

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There is not much like homemade cinnamon rolls. If you have the time, I strongly urge you to make the real deal yeast-risen kind… You can even prepare the dough at night and put it in the fridge to rise overnight, which bakes up beautiful & fresh in the morning… But… if you wake up on the weekend craving cinnamon rolls and you didn’t prepare the night before, well, dang. Sometimes you just have to figure something out!! Which is where these come in.

So, I was kinda wingin’ it with these and they turned out really good!  You can make them with any kind of milk… almond, soy or even coconut milk from a can… and  you can choose between soy margarine or coconut oil for your fat. I have done them both ways and I recommend using coconut milk (for moistness) and soy margarine (for the flakiest pull-apart sections)! The taste was good when using the coconut oil but it didn’t make the sections flaky like when I used the soy butter. The oil made them almost muffin-y, which isn’t the cinnamon roll I was looking for.

No Rise Cinnamon Rolls

Ingredients:

  • 3 1/2 cups flour (basically any kind will do! I strongly suggest using at least half unbleached white flour so they aren’t too “healthy tasting” – C’mon, you’re making cinnamon rolls! Splurge! I used 3 cups unbleached flour + 1/2 cup whole wheat pastry flour)
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 2 tsp baking soda
  • 6 Tbsp soy margarine
  • 1 cup almond OR soy milk OR unsweetened coconut milk (canned)
  • 1 tsp vanilla
  • 1/3 cup fresh orange juice (tip: Valencia’s are juicy!)
  • 2 tsp melted butter (for brushing on dough before sprinkling filling)
  • 3/4 cup brown sugar (for the filling)
  • 1-2 Tbsp cinnamon (for the filling)
  • frosting ingredients (see below)

1) Mix dry ingredients and cut in the margarine with a fork or with your fingers until well broken up. Pea sized bits are good. Little bits & pieces make for a yummy flaky dough!

2) In a separate bowl, mix your milk of choice, vanilla & oj.

3) Make a well in the center of the flour mixture and pour the liquids in.

4) Fold the dough gently with a rubber spatula until it is well combined. Try to mix as little as necessary to avoid having tough dough. The dough should be thick but soft. (If the dough seems a little too dry and isn’t coming together, add a teeny splash more of milk. If it’s too sticky, add a tiny sprinkle more of flour. Do this if only absolutely necessary.)

5) Gather the dough into a ball and roll it out into a large rectangle on a lightly floured surface. It really helps to roll it out on some lightly floured parchment if you have any. That way when you are rolling it into a tube, it doesn’t get stuck on the counter as easily. Roll it out to between 1/4″ – 1/2″ thick.

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Roll out the dough into a thick large rectangle…

6) Brush the dough with the melted butter and sprinkle the cinnamon and sugar. Leave the very edge uncovered, so when you roll it up and pinch it together, it sticks easier.

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Spread the sugar evenly!

7) Roll up carefully & pinch the seam together. Cut the tube into slices (A serrated knife or criss-crossing dental floss to cut the rounds is an easy technique!) Cut them into nice thick rounds… 1  1/2″ wide is good! Im gonna make it a point to shoot for 10 from now on.

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Roll it up!

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Slice it up into thick 1  1/2″ rounds! These rounds aren’t thick enough! Next time I’m making 10 instead of 12.

8) Space out evenly in a rectangular baking pan or squeeze them into a 9″ round dish. Bake at 450 for 12-14 min OR at 375 for 30 min. Always check them at minimum cooking time.

You want to give them a little room to spread out… but the secret to really awesome moist sticky cinnamon rolls is having them close enough to spread/bake squished together…

(Tip: On my first attempt, I gave them too much room. I only put 7 in the pan. I guess I was thinking that way they could get really big, which they did, but the sides were too tough/overcooked from being separated – what I learned is that when they spread together and cook while touching, it makes them way more moist & smushy! So go ahead – jam them all in one pan together!

9) Let them cool for several minutes before frosting them with icing of choice. I suggest Frosting #2.

FROSTING / ICING

Frosting #1 / Glaze

  • 1/2 cup powdered sugar + 2 Tbsp
  • 2 Tbsp soymilk
  • 1 tsp vanilla

Frosting #2 / Icing

So, I was making the glaze, but then I paused because I remembered… When I was a kid, we used to get those Pillsbury Cinnamon Rolls that you busted open the tube and they were ready to go with the icing on the side – that thick icing that you had to spread over the fresh-baked rolls with a knife… And I thought, this glaze isn’t going to recreate my memory of those cinnamon rolls. It was just too thin. So I added a few things until it thickened up and tasted just right… So I made the glaze above and added:

  • >1/3  tub of 8 oz container cream cheese (I like Tofutti)
  • a splash of fresh squeezed oj
  • 1 tsp vanilla
  • a little orange zest (optional)

Blend or whip thoroughly until creamy. Chill until ready to serve. You can thank me later 😉

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These tasted great but there needed to be more rolls in the pan to keep the sides from being over-cooked. Ooooh! They are soooo goood! I strongly recommend making 10 rolls and squishing them all up in there for No-Rise Perfection!

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Vegan Strawberry Shortcake #2 (the yellow sponge cake version)

I don’t know if its pre-spring fever or what, but I have definitely been pretty busy the last few days… chasing the kids around the house & yard, playing with play-dough, water-painting, going on walks, trying out the new sports equipment that they got for their birthdays, etc. (We had a superhero themed birthday party this year, which I will post about later!) And on top of all the normal “busy mom” activities, I just completed a commissioned portrait. You may not remember I mentioned I was an artist… my art kinda got put on hold after I had kids. One of my resolutions this year was to start doing art again, so needless to say, I was thrilled when a great opportunity to draw a portrait came my way.  Hopefully it is the first of many to come!

Time is just flying and I can’t believe my little girl will be starting kindergarten in the fall. I guess now is the time to really make sure we “live in the moment” and enjoy the last few months of sleeping late and doing what we want all day!! Which leads me to…

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Saturday-morning Strawberry Shortcakes! I definitely have fond memories of eating strawberry shortcakes when I was a kid. (And, no, this isn’t deja vu… I posted a scrumptious strawberry shortcake biscuit recipe a while back).  Anyway, when I was a kid, we usually ate the round spongy yellow cakes with the concave center for filling with strawberries and whipped cream.  My family must have loved them because I never ate strawberry shortcakes on a biscuit until I was an adult! (If you haven’t tried my shortcake biscuits, click the link above and take a look! They are deeeeelicious!)

My husband also grew up on the yellow sponge-cake shortcakes… So, with a carton of organic strawberries calling to me in the fridge and a can of soy whip in the door, I knew it was time to try to make some vegan strawberry shortcake “sponge-cake”… and I knew the kids wouldn’t complain!

Honestly, I usually try not to make things that require a lot of sugar, but on occasion, I will allow my kids to indulge on this kind of special breakfast/dessert.  I also look at it this way: #1) I know exactly what’s in it #2) The ingredients are as simple & as natural as I can buy them… unbleached flour, raw sugar, etc.) #3) it’s not a fried donut or some kind of fast food, and #4) it contains real fruit, which we always buy organic.

Fresh strawberries are probably only one of the fruits found at your local Farmers Market. Our market starts up in March… and I can barely wait! I love supporting the local community and farmers! You can also make this with blueberries and it is just as good!

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This is close enough to “the real thing” for me! YUM!

Vegan Strawberry Shortcake (yellow “sponge” cake version)
(makes 9 squares)
  • 1/2 cup unsweetened applesauce
  • 1 egg replacer “egg” (I used Ener-G-Egg Replacer where 1  1/2 tsp egg replacer powder + 2 Tbsp water = 1 egg)
  • 1 cup raw sugar
  • 1 tsp vanilla extract
  • 1/2 cup soy milk (or non-dairy milk of choice)
  • 1 1/4 cup unbleached flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • strawberry “sauce”  (optional)

1) Mix all ingredients together.

2) Pour into a greased 8 x 8″ pan and bake at 350 for about 25 minutes until a knife inserted in center comes out cleanly. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

3) Cut into 9 squares. When assembling the shortcakes, cut each square in half  horizontally. Layer your shortcake as desired, alternating the cake, strawberries, whipped cream, and strawberry “sauce” if desired. Devour!

I especially find that if I mention the possibility of a special weekend breakfast in trade for good behavior during the week, the kids try a little harder to be good (though I admit, when I do this, I have to remind them by saying “shortcakes” a few times a day when they start to misbehave!) And it also doesnt help that I’m a bit of a pushover for sweets! 🙂

Christmas Gingerbread Cookies… & Chewbacca too.

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So this is Christmas… and what have you done? Another year over, a new one just begun…

I really can’t believe another year has come and gone.  Every year, each of us have personal resolutions, goals to achieve, things we want to cross off our to-do lists or our bucket lists… but what have we really achieved as a whole? Are we kinder people? Are we living the lives we were meant to?  Are we believing in and helping each other? These are among the questions I am personally asking myself on the eve of a new year. I don’t mean to give myself a hard time, but I can’t help but feel there is always more that can be done.  There is always more a heart can grow (remember that the Grinch’s heart grew 2 sizes just in one day alone!), more a soul can aspire to, and there is always more help that can be given!

I hope to do more volunteering and things to benefit others this year. I really respect my mom for doing Habitat for Humanity every Saturday. I can tell how very fulfilling it is to her. She just returned from a trip to Haiti where she helped build several houses. (I’m so proud of you, mama!)

One of my goals this year will be to blog more often, since I believe that eating vegan & sharing these recipes is definitely as step towards living a kinder life in general. I also want to play more music (namely the ukulele, guitar and the piano) and letting my emotions out through art.  I used to achieve those two goals rather easily before I had children, but now, my kids take up a lot of my free time. (Even though “more sleep” should be on my list for the upcoming year, I may end achieving more of my resolutions by going to bed later & getting up earlier! I have been meaning to see more sunrises…) What are some of your dreams for the next year?

Anyway, enough jibber jabber. I think I know what you are really here for… (oh- one more thing- sorry about the annoying blue-highlighted drop down ads. They are NOT there by my choice!)

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No kid can turn down a Wookie-cookie!!  Just try!!

“Traditional” Gingerbread Cookies

These “traditional” gingerbread cookies are easy and yummy. And since they contain molasses, they are high in iron – which makes them the perfect cookie for little vegans! I put “traditional” in quotations because I’m not sure how “traditional” Chewbacca gingerbread cookies are! This is our first time making them, but they will surely be a X-mas tradition in our house from now on! (We got Star Wars cookie cutters & pancake molds from Williams-Sonoma as an early Christmas gift.) This dough cuts best when cold, so roll it out in sections and keep the rest refrigerated until your ready to use it!

  • 1/2 cup canola oil
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup molasses
  • 1/3 cup soy milk
  • 2  1/2 cups unbleached flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • for icing: 1 cup powdered sugar + 2 tsp soy milk

1) In a large bowl, stir together the oil, sugars, molasses and soy milk.

2) Add the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and mix until well combined.

3) Collect the dough into a ball, or 2-3 flattened discs, and wrap in parchment or plastic wrap. Refrigerate for at least an hour.

4) Preheat the oven to 350. Roll out the dough. Make it thin for crispy cookies or make it thicker for chewier softer cookies.

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Here are our Chewbacca cookies, before baking.

5) Bake on a parchment lined baking sheet for 9 minutes (for soft and chewy) to 12 minutes (for thin & crispy).  Transfer to wire rack and cool. Ice the cookies when cooled.

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To make icing: mix the powdered sugar and soy milk in a plastic baggie by massaging it around until it is thick like toothpaste consistency. Then cut off a tiny tip of one of the corners and ice those cookies! Then sit them aside until they the icing hardens.

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There is (what I’m sure is) another great gingerbread cookie recipe here. Also, these sugar cookies are easy and great for any occasion. We will be making them in a day or two. I am also hoping to get around to making some of these cookie jars & these coffee fudge brownie jars as gifts! Mmmmm!!

With all the hustle and bustle of holiday shopping and things to do, it’s easy to forget that Christmas is the season of giving… so be sure to spread love, kindness, & peace on earth everywhere you go. Make it your mission to remind others who may have forgotten… It IS a wonderful life!!

Mint Chocolate Chip Muffins

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I don’t know if it’s the cold weather, Christmas or WHAT that makes me start to crave peppermint.  Peppermint tea, candy canes, mint chocolate chip ice cream, mint chocolate cookies… and in the olden days, Girl Scouts Thin Mints (which sadly are NOT vegan). You know, people think you have to give up SO much to be a vegan… Well, I have given this a lot of thought and I don’t think that is true at all. Sure, I did have to give up some things.. but then again, no, I didn’t…  What I actually gave up was convenience. If I want a thin mint now, I have to work for it by baking my own. But to me, that is the best part about being vegan (besides making the planet a cleaner and kinder place) – being in the kitchen more, eating better ( & usually healthier) homemade food, sharing time making something with my family.  There are so many memories that can be created in the kitchen. It’s one of my favorite places to spend time with my kids, whether they are coloring at the table or trying to help me mix & bake. There’s something magical about creating food, no matter what it may be. Putting ingredients in a bowl and watching it change and turn into something else… it IS magic!

Which brings me back to these awesome muffins.  They are kind of like magic too – just a taste of one makes me smile! I love chocolate… I love mint… I love muffins – and these muffins bring all my favorite things together! (Now only if I could add some coffee in there!) Note: These are NOT cupcakes. They are without a doubt muffins, but they are the sweetest most chocolatey delicious muffins. Perhaps they should be called… dessert muffins?

Sometimes I need to remind myself why I started this blog. I love sharing all kinds of recipes, but sometimes I forget that not everybody has arrowroot flour, flaxseeds and nutritional yeast in their kitchens (though I highly recommend stocking your cabinet)! But seriously… the most important reason I’m doing this blog is to show others that PRACTICALLY ANYTHING CAN BE MADE VEGAN.  (It’s actually pretty easy to find vegan versions of those special treats, like vegan Twinkies or “Fauxstess” Cupcakes!) My goal is to find a good middle ground – where the food is on the healthy side but is also allowing the “everyman” (aka non-vegans) to be able to cook my recipes without too much fuss.  So, I hope I’m more or less achieving my goal and that you are enjoying the recipes you find here!

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Mint Chocolate Chip Muffins

FYI – the crushed candy cane topping is going to melt onto the muffin tops, which leaves a nice crunchy minty delicious muffin top! I suppose if you left it really chunky it may leave some pretty red/white spots as well. I like to dust the tops of mine with powdered sugar for a snowy effect!  Oh – and if you want these extra chocolatey, I recommend using chocolate soy or almond milk!!

You will need:

  • 1  3/4 cup unbleached flour
  • 3/4 cup sugar
  • 6 Tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 12/ tsp baking soda
  • 1 tsp salt
  • 3 tsp Ener-G-Egg Replacer* + 4 Tbsp water (the equivalent to 2 eggs)
  • 1 cup non-dairy milk
  • 1/2 cup canola oil
  • 1 tsp mint extract
  • 1/2 cup chocolate chips (opt)
  • 1 crushed candy cane for sprinkling on top
  • powdered sugar for dusting on top

(*Ener-G-Egg Replacer can be found in most supermarkets! It is in a yellow box, usually in the “healthy” section. This stuff is great for replacing eggs in baking.)

Preheat oven to 400 F.

1) Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.

2) In a medium bowl, whisk together the “egg” vigorously.  Add the oil and milk and mint extract.  Whisk well. Add the liquids to the dry, stirring just enough to combine. Fold in the chocolate chips.

3) Spoon into the muffin pans, filling them 3/4 full. Sprinkle the tops with crushed candy cane. Bake 15-17 minutes until a toothpick or knife inserted in center comes out clean.

4) Let sit for 5 minutes then remove to cool on a wire rack.

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Getting ready to bake… the candy cane will melt and make a nice sweet crunchy top!

Variation: If you want a chocolate muffin without the mint, simply leave out the mint extract. (Use chocolate milk for extra chocolatey-richness.) Add to the dry mixture 2 tsp cinnamon and 1/4 tsp cloves. Add 1/2 cup chopped nuts if desired! I made them this way first and they were great!

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Here is a close up where you can see some bigger pieces of candy cane bits that made it through the baking process, giving it some pretty red specks!

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Mmm! Yummy candy cane bits!

Vegan Brownies

I lucked out and got this vegan baking book for free on my kindle recently! This recipe is from the book ‘Vegan Baking Classics’ by Kelly Rudnicki. The book describes these brownies as “a nice balance of fudgy and cakey” that “tastes like rich chocolate”. I think that description was right on the money. This is the first recipe I made out of this book and we all agreed… these brownies were good! 🙂

I can’t help it… I am and have always been a major sweet lover. My kids apparently inherited this trait. Hopefully, they will inherit more of my good traits than my bad ones! Being a parent, its easy to worry too much- you worry about your kids growing up right, if they will make friends easily, you worry about them getting enough exercise, you worry about if they will be kind to others and grow up to become good law-abiding citizens (just to name a few things). I guess that is one reason why I always find myself trying to find ways to make things a little “healthier” (such as using applesauce in place of oil, forgoing shortening or butter when a healthier alternative can be used)…  However, you mustn’t forget that some treats are simply meant to be eaten sparingly and when the occasion arises, one should perhaps just  “let it be”, and celebrate being alive by indulging in something that is… indulgent!

Chocolate Chip Brownies

  • 1/2 cup dairy free shortening (I use Spectrum vegetable shortening)
  • 1 cup sugar
  • 1/2 cup silken xtra-firm tofu (I use Mori Nu, which is often found on the store shelves with Asian foods, not in the refrigerated section)
  • 1 tsp vanilla extract
  • 2/3 cup unbleached all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dairy free mini chocolate chips
  • powdered sugar for dusting

In a mixer bowl with a fitted paddle attachment, beat the shortening, sugar, tofu and vanilla. In a separate bowl, mix flour, cocoa powder, baking powder and salt with a whisk. Add the flour mixture to the shortening mixture and mix until just combined. Stir in the chocolate chips with a rubber spatula. Don’t worry – If your mix is very thick, you are doing it right! (You can also stir in some chopped walnuts here if you want!)

Preheat oven to 350 and spread the batter in a sprayed 8×8″ square baking dish. (Like I said, it will be very thick, so you literally have to spread it out as evenly as possible.) Bake for 30 minutes or until a toothpick/knife comes out of the center clean. Cool completely and dust with powdered sugar. Cut into 9 squares and serve!

Enjoy me with a nice glass of cold soy milk!!

This is my first time making brownies using silken tofu… but it won’t be the last!  I love trying new sweets. In fact, it is hard to keep myself from baking only sweets sometimes! I have always eaten pretty healthy, especially since I went vegetarian (and even more so after becoming vegan… and even more since becoming a mom!). Being a mom has also made me try new things more often since kids can be pretty picky! (Thanks kiddos!)

** THE QUICK FIX **  If you are in a hurry and don’t have time to make homemade brownies (though I find in my experience it is best MAKE time for homemade goodies),  Cherrybrook Kitchen has a great selection of mixes for brownies, cakes and more! Most of their mixes are gluten-free & vegan… and did I mention delicious? Duncan Hines’ California Walnut Brownie mix is also vegan.

Stay tuned… I’m starting to think about what muffins, cookies and breads will make it into my Christmas goody bags this year! Any suggestions are welcome!

Vegan Caramel Apples

Just in time for Halloween, I have found a recipe for THE MOST AMAZING vegan caramel apples I have ever tasted. This vegan caramel is even better than the classic non-vegan caramel that I remember from my childhood… which is truly hard to beat! Vegan, soy-free, gluten free… this “caramel” is mostly made of brown rice syrup & coconut milk, so you could almost call it healthy, right?!  I will be making this vegan caramel again very soon to make  old-fashioned square candies, rolo-type candies & more! I can hardly wait to experiment! This stuff is GOOOOOOD!!!!

Vegan Caramel Apples

(makes 4 caramel apples)

  • organic apples
  • 1/3 cup coconut milk (canned)
  • 1 cup brown rice syrup
  • dash salt (about 1 tsp)
  • 2 tsp vanilla extract
  • 1 Tbsp earth balance vegan margarine (the soy free variety if you desire it to be soy free)

1) Wash and dry apples. Remove the stems. Insert a popsicle stick at the stem point. Cover a plate with wax paper or parchment paper and set aside.

2) Combine coconut milk, brown rice syrup and salt in a saucepan over medium heat  and heat until boiling. Whisk constantly to prevent it from sticking for about 10 minutes. It should thicken quite a bit.

3) Remove from heat and stir in the vanilla and margarine.

4) Start drizzling the caramel quickly over each apple with a spoon, and spreading it a bit around the apples as you go. (Feel free to sprinkle and press them into chopped salted peanuts or chocolate if you so desire!)

5) Let the apples sit in the fridge for a bit to harden. DEVOUR!

Thank you, Vegan Action, for this amazing recipe! It is magnificent!

Flaky Vegan Pie Crust… and Easy Apple Crostata

I genuinely LOVE this pie crust recipe. The original version is found in ‘The Joy of Vegan Baking’ , though due to my cabinets needing to be replenished, I  had to make a few small adjustments… much to my delight, the dough still came out wonderfully! If you are in a fix and feel like you don’t have time to make an entire pie, check out my recipe for a simple yet impressive apple crostata! There are so many things to be done with a good crust around the holidays, I would recommend having some dough in the freezer (or refrigerator) for when the baking mood strikes!

FLAKY VEGAN PIE CRUST

This makes enough for two 9″  pie crusts or one covered pie crust (a pie with a top & bottom crust). This dough freezes well or can be refrigerated until ready to be used.

TIP: I always put ALL of my ingredients into the freezer for about 30 minutes before making the dough. The easiest way to do this is to measure your dry ingredients in a bowl, put it in freezer. Cut up your shortening and butter into 1/2″ chunks and put in freezer in a small bowl. You want the fat to stay as cold as possible for the flakiest crust!

  • 2 cups unbleached flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 cup vegetable shortening
  • 3/4 cup soy margarine
  • 1/3 cup ice water (plus a splash more if necessary)

(In the original recipe I mentioned above, the entire amount of flour used is unbleached all-purpose flour and the shortening to margarine ratio is 50:50. Feel free to use either version!)

MAKING THE DOUGH (use chilled ingredients)

1) Combine the flour, sugar, and salt in the food processor. Blend about 10 seconds to mix well.

2) Scatter the pre-cut shortening/butter over the dry ingredients and PULSE in little bursts until the fat is broken up into the size of gravel or peas.

3) With the machine turned off, slowly drizzle the ice water over the top. Now pulse  several times until no dry patches remain and it begins to clump. Squeeze a bit of dough in your fingers – if it sticks together, it is ready to be gathered up by hand… If not, add a touch more water and pulse again. Do NOT allow the ball to roll into a single mass (such as you would with bread or pizza dough). For a good flaky crust, you want it to hold together but you want it to look chunky, discolored/patchy and rough. You should be able to see little bits of butter or shortening here and there.

4) Divide the dough in half, pressing each into a flat round disc and wrap tightly in plastic. Refrigerate at least 30 minutes (or up to several days) before rolling. The dough can also be tightly wrapped and frozen for up to 6 months. (Thaw completely before rolling.)

Here is a shot of one of my dough discs (The recipe shown HERE will be posted later this week!)

ROLLING THE DOUGH

First lightly sprinkle your working surface with flour.  Personally, I like to roll my dough out right on top of the saran wrap it was wrapped in and use a lightly floured rolling-pin.  That way it won’t stick, it spins easily and it can be flipped right onto my baking sheet or into my pie plate when I am ready!

When rolling out dough, the trick isn’t to “roll”, but to “press” the dough outward from the middle. I roll my dough out from the center, turning the dough as I go so I am rolling outward from different directions. If you get a split in your dough, it may just be too dry… just gently “glue” it back together with a dab of cold water. Roll it out, big and nice – I’d shoot for 2-3″ wider than your pie plate. Most pies are 9″ so I’d say shoot for a circle close to 12″ across.

Rolled out & ready to flip into a pie plate… or turned into a delicious crostata!

TIP: To relax the dough and avoid shrinkage, chill the crust in your pie tin for 30 minutes before filling and baking. If you are making a crostata, just transfer your dough onto a parchment lined baking sheet and go for it!… Making a crostata is an easy way to look like you’ve been slaving away in the kitchen all day… when in fact… you haven’t!

MAKING AN APPLE CROSTATA

This recipe is great for when you don’t have time to make a pie! I would imagine that you can really use any fruit for this simple dessert… I have used apples and peaches (both were a hit), though I would guess raspberries or blueberries would also work.   It appears that a lot of work went into it when you can literally throw it together and get it in the oven in about 15 minutes, start to finish – that is, if you already have pie dough ready!  Serves 4 (though it can be cut to serve 6). Eat it for breakfast… or dessert!

You will need:

  • one pie crust (for one 9″ crust) rolled out into a 10-12″ circle
  • 2 fresh apples (or 2 peaches, if you prefer… I only used one apple in these pictures, but I would recommend two)
  • splash of lemon juice (if using apples)- optional
  • 1 tsp cinnamon
  • dash nutmeg
  • 1 Tbsp  sugar
  • 1 Tbsp soy margarine
  • 1 Tbsp sugar for sprinkling over the top
  • soy milk for the “egg wash”

1) Simply cut the apples into thin slices. Put in a bowl and drizzle a tiny bit of lemon juice over them and toss to keep from browning. I’m not really sure how necessary the lemon juice is, since it’s all getting baked in brown cinnamon anyway! But, do as you wish!

2) Roll out your pie dough and flip it onto a parchment covered baking sheet.

3) Dump apples into center of pie dough. Sprinkle the cinnamon, sugar, and nutmeg over them. Dot all over with butter.

Roll out dough, pile on the fruit… believe it or not, this is only ONE apple!

Almost ready to bake!

4) Fold up edges gently and carefully around the center, pinching closed slightly if & where necessary. Brush the dough with soy milk and thoroughly sprinkle the remaining 1 Tbsp of sugar over the top.

Bake at 425 F for 16-20 minutes or until golden! Let cool 5 minutes before sliding it right off the parchment onto a serving dish. Serve to the “ooh’s” and “ahh’s” of those awaiting!

An impressive yet simple dessert!

Cut into 4 or 6 slices! Serve with vanilla ice cream, if desired! Eat for breakfast or dessert!

(I would like to note that I have made this crostata using spelt flour as well and though it was more delicate, it turned out delicious!)